Spiced Carrot and Walnut Sheet Cake with Buttercream

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A tender sheet cake bursting with warm spices, grated carrots, and crunchy walnuts, topped with a smooth vanilla buttercream. This American-inspired brunch recipe, ready in about 60 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 1/4 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 cup softened unsalted butter
• 3 1/2 cups powdered sugar
• 3 tbsp heavy cream
• 1 tsp vanilla bean paste

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Instructions

1. Step 1: Preheat your oven to 350°F and grease an 8x12-inch sheet pan with 2 tbsp butter, then line with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/2 tsp salt until well combined.
3. Step 3: In a large bowl, whisk 1 1/4 cups granulated sugar and 1 cup vegetable oil until fully blended. Add 3 large eggs one at a time, mixing well after each addition, then stir in 2 tsp vanilla extract.
4. Step 4: Gradually fold the dry ingredients into the wet mixture until just combined, then fold in 2 cups grated carrots and 1 cup chopped walnuts evenly.
5. Step 5: Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
6. Step 6: For the buttercream, beat 1 cup softened unsalted butter until fluffy. Gradually add 3 1/2 cups powdered sugar, then add 3 tbsp heavy cream and 1 tsp vanilla bean paste. Beat until creamy and spreadable.
7. Step 7: Once the cake is cooled, spread the buttercream evenly over the top and slice into squares for serving.